Mexican Menu Makeovers

Fitzpatrick, Tara
April 2010
Food Management;Apr2010, Vol. 45 Issue 4, p52
Trade Publication
The article focuses on the ideas of Mexican restaurant owner Roberto Santibañez on how to keep Mexican dishes authentic and delicious in the U.S. Santibañez believes that utilizing Mexican ingredients and keeping the true Mexican flavor profile are the keys to making Mexican menu items authentic. It also mentions Santibañez's cooking techniques in making flavor profile in various menus such as tomatillo salsa and chiles rellenos.


Related Articles

  • San Diego's salsa queen. Sabatini Jr., Frank // Gay & Lesbian Times;1/6/2005, Issue 889, p52 

    Reports that San Diego, California-based lesbian Ticia Murphy makes homemade salsas from a recipe passed down from her Mexican mother and grandmother. Made with a base of tomatillos rather than tomatoes; Yellowish edible fruit of Mexican origin harvested from tomato husk plant; Roasting process;...

  • Salsa without tears. Kummer, Corby // Atlantic;Oct96, Vol. 278 Issue 4, p104 

    The article focuses on salsa, which is a relish or condiment made with onion, garlic, tomato, and chiles, in Mexican cuisine. The author discusses how chef Rick Bayless prepares garlic, tomatoes, and chiles for salsa, and discusses different kinds of chiles. The article also includes recipes for...

  • Cookbook Review Truly Mexican. Mowbray, Scott // Cooking Light;Apr2011, Vol. 25 Issue 3, p24 

    A review of the book "Truly Mexican," by Roberto Santiba�ez is presented.

  • Truly Mexican.  // Publishers Weekly;3/21/2011, Vol. 258 Issue 12, p70 

    The article reviews the book "Truly Mexican," by Roberto Santibañez.

  • Some Like it Hot. Sutherlin, Cathy // Atlanta;Dec2000 Menu Guide 2001, Vol. 40 Issue 9, p94 

    Focuses on the preparation of Mexican sauce or salsa. Key ingredients; Reasons behind salsa's popularity; Varieties.

  • Feel the burn. Simonds, Nina // Harper's Bazaar;Jun93, Issue 3378, p75 

    Provides recipes for salsa, a kind of sauce in Mexico. Fresh peach salsa; Chris Schlesinger's smoked corn and chili salsa; Rick Bayless' fresh orange-chili salsa; Spicy salsa cruda.

  • pork tamales with salsa verde. Seaman, Tracey // Health (Time Inc. Health);Dec2002, Vol. 16 Issue 10, p128 

    Presents the recipe for Pork Tamales With Salsa Verde.

  • Chiles en Nogada. BOND, COURTNEY // Texas Monthly;Oct2016, Vol. 44 Issue 10, p36 

    A recipe for the Mexican dish Chiles en Nogada is presented.

  • ASK A MEXICAN! Arellano, Gustavo // La Prensa San Diego;6/5/2009, Vol. 33 Issue 23, p7 

    The article presents a letter and a response pertaining to the complaint of a Mexican who eat in a Mexican restaurant that offer comida in California. It cites that Mexican consumer was disappointed on the Mexican food that cook served for him. On other hand, a response letter explains that it...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics